Macaroni And Cheese With Veggies – a delicious recipe with elbow macaroni, mustard, cauliflower, milk, cheddar cheese, carrot. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of salted water to a boil. Add the macaroni and boil.
2
About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower.
3
About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish.
4
To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted.
5
Stir the sauce into the macaroni and vegetables. Season with salt and ppper.
6
Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.
719
kcal
Calories
53
g
Fat
26
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb elbow macaroni, 1 teaspoon dry mustard, 1 head cauliflower, broken into florets, 2 cups milk, and more.
Yes, Macaroni And Cheese With Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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